What a super easy treat to make! and I will show you how in 5 easy steps:
Measure out 4 parts chocolate (I used Valrhona Equatoriale which is 55% cocoa) and 3 parts whipping cream.
[Note: After some more experimentation, 3 parts whipping cream to 4 parts chocolate gives the best consistency, you may go up to equal parts of whipping cream to chocolate and you’d still do fine]
Heat whipping cream in a small saucepan until it just boils.
Fill tartlet shells with chocolate ganache and chill in the fridge for 30 minutes before serving. Ta-dah!
Do you dare?
– Sprinkle a little sea salt and drizzle a little olive oil over the tart before eating for an southern italian dessert twist. You won’t regret it!
– Make it look even more heavenly by dusting a light layer of icing sugar over the tartlet.
– Halve a strawberry and rest it on top of the chocolate tartlet. Coat with a glaze of a mixture of apricot jam and a little warm water for that added gloss!
Let me know how it goes guys!
[PS: Many thanks to everyone who has dropped by and left kind and encouraging words!]
Update: With the same basic chocolate ganache mixture you can also make Valrhona Chocolate Truffles check it out!